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Classic Sausage Herb Stuffing by Vi

Orange Icon  Classic Sausage Herb Stuffing by Vi

Orange Icon  Classic Sausage Herb Stuffing by Vi

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Submitted by: Chanel

Prep Time: 15 Minutes

Cook Time: 20 Minutes

Servings: 8

This is a classic stuffing recipe. Enough for a 12 lb. Turkey. It is adapted from a Betty Crocker cookbook I received 58 years ago as a wedding present and have made every year since.

  • 8 c. sprouted whole grain spelt bread, from organic grains
  • 1 lbs. sausage, pork, free-range, uncured, organic
  • 1 lrg. onion, any type, organic
  • 2 c. celery stalk, fresh, organic
  • 1 tbs. Italian herbs or seasoning, organic
  • 1 tsp. poultry seasoning, organic

Cut day old bread into 1” cubes and put into a large mixing bowl. Crumble and cook sausage in a large skillet, until browned, about 10 minutes. Remove sausage and cook onion in same pan until translucent, about 10 minutes. Then add a few bread cubes to pan to absorb the fat. Add to bowl with rest of the bread and mix in sausage, celery, herbs, and poultry seasoning.This is good baked separately or inside the turkey. If stuffing it inside the turkey, it can be prepared the evening before and kept in the refrigerator overnight. Or put into a greased (or Pam’d) loaf pan, add some turkey juice, using a turkey baster, to moisten and bake in a 350 degree F. oven for 30-40 minutes.

If desired, other ingredients may be used, such as chopped pecans, apples, chestnuts. The original recipe used half cornbread and half country loaf bread, a firm sandwich type bread made by Pepperidge Farm.